Broccoli romaine salad w/candied pecans

1 large head chopped romaine lettuce
3 cups chopped fresh broccoli
1 large red onions, pickled
6 oz package chopped pecans
2 tsp granulated sugar
4 tbsp packed brown sugar divided
2 tbsp apple cider vinegar
0.5 cup olive oil
3 tbsp butter, salted
2 tbsp grated parmesan cheese
2 cup seasoned croutons

Chop lettuce and broccoli, add to large bowl. Thinly slice red onion and pickle in vinegar and granulated sugar. Set aside. In a small sauce pan pan, melt butter and add half of brown sugar. Toss in chopped pecans and coat. Spread on wax paper lined baking sheet and chill in fridge. In a small bowl, add liquid from pickled onions, remaining brown sugar and olive oil. Add salt and pepper. Whisk briskly until emulsified. Add pickled onions, parmasan cheese and chilled candied pecans (chop up into smaller pieces) to lettuce bowl. Toss with vinegrette. Top with croutons and serve.

Serving Size: Large salad makes about 12 1 cup servings

Number of Servings: 12.0

Recipe submitted by SparkPeople user MBREKKE.